CHICKEN & RICE ENCHILADAS

Ingredients

1 x 375 g jar mild tomato salsa
2 tsps. olive oil
500 g chicken mince
1 x 30 g sachet taco spice mix
1 x 250 g packet microwave brown rice, cooked
1 x 400 g can black beans, rinsed, drained
2 spring onions, finely sliced
1 2/3 cups (150 g) Perfect Italiano 4 Cheese Melt
1 x 400 g packet (10) regular flour tortillas
1 x 400 g can diced tomatoes
1 avocado, diced
5 red cherry tomatoes, quartered
5 yellow grape tomatoes, quartered
Coriander leaves, to serve

Method

Preheat oven to 200°C / 180°C fan-forced. Grease a 3 Litre (12 cup capacity) rectangular ovenproof dish. Spread ⅓ cup of the tomato salsa over base of prepared dish.Heat oil in a large non-stick fry pan over medium – high heat. Add chicken and cook, stirring to break up lumps for 5 minutes or until browned. Add taco spice mix and stir to combine. Add rice, beans, spring onion and 2 tbsps. of remaining salsa. Stir to combine.

For each enchilada, place a tortilla on a flat work surface. Top with 2 heaped tbsps. of chicken mixture and a tbsp. of 4 Cheese Melt. Roll up to enclose filling and form a log. Place, seam-side down in prepared dish. Repeat to make 10 enchiladas in total.

Whisk remaining salsa and diced tomato in a jug. Pour tomato mixture over top of enchiladas and sprinkle with remaining cheese. Bake for 25 minutes or until golden brown. Remove from oven. Stand for 5 minutes.

Serve enchiladas topped with avocado, tomatoes and coriander leaves.